Plum dumplings

Ingredients for 3 servings:

• 5 m.-sized potatoes
• Flour
• 2 eggs
• 1 tsp salt
• 20 m.-large plums, red
• 1 handful of breadcrumbs
• butter
• sugar and cinnamon

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Szilvás gombóc (Hungarian recipe)

Boil the 5-6 potatoes with their skins on, peel them, and press them through a potato ricer. Make a well in the middle of the pile of potatoes and add the eggs. It’s impossible to specify the exact amount of flour; you’ll have to wait and see how much flour the dough absorbs, but you’ll need about twice as much flour as the amount of potato mass. Gradually add the flour by hand, then add the salt. Knead everything thoroughly. Finally, roll out the dough flat on a large board (3-4 mm thick) and cut it into approximately 10 x 10 cm squares. Depending on how many squares you end up with, fill them with the red plums (red ones are best because they’re sweeter and more aromatic). Fold the corners of the dough over the plums and roll them into round dumplings (the edges must stick together well so the dough doesn’t spread during cooking). Place these dumplings in boiling water and cook for about 10 minutes. They’re done when they float to the surface. In a pan, fry the breadcrumbs in a little butter until golden brown. Be careful, they burn very quickly; as soon as they’re golden brown, remove them from the heat immediately and continue stirring! Finally, roll the dumplings in the breadcrumbs until they’re nicely coated and serve with cinnamon and sugar. By the way: don’t worry about the pits! The plums are so soft after cooking that the pits can be easily removed from the flesh while eating. This recipe is especially popular with children!